with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 2 (2006)
Volume 1 (2005)
Research Article
Study on the possibility of utilization sunflower and sesame pastes in the formulation of pistachio butter

Ahmad Sakerardakani

Volume 3, Issue 1 , April 2007

https://doi.org/10.22067/ifstrj.v3i1.347

Abstract
  Pistachio processing is one of the ways to increase the value added of pistachio. Production of pistachio butter is for this purpose. Pistachio butter is a paste form product that contain mainly milled, roasted pistachio kernel with sugar. The aim of this investigation is to produce pistachio butter ...  Read More

Research Article
Effect of packaging , temperature and time Storage on instrumental hardness and sensory evaluation of Ohadi pistachio variety

Mohammad Reza Edalatian Dovom; Sara Khoshnoudi; Ali Sharif

Volume 3, Issue 1 , April 2007

https://doi.org/10.22067/ifstrj.v3i1.348

Abstract
  Pistachio nut is one of the most important export crops in Iran. For prevention of rancidity and to ensure good quality, pistachio must be harvested in a short time and be prepared for drying in 24h.The Ohadi variety of Iranian raw dry pistachio nuts was selected for the experiments. Instrumental hardness ...  Read More

Research Article
Design and development new multipurpose machine for pistachio processing

Mohsen Shamsi; Esmaeil Mahmoudi; Ali Jafari; Ali Mohammadi; Mahdi Hedayatizadeh

Volume 3, Issue 1 , April 2007

https://doi.org/10.22067/ifstrj.v3i1.349

Abstract
  The greatest pistachio producer and exporter country in the word is Iran. In the last fifteen years , the average production of this commodity was 232000 tons per year, which it is almost 52.5% of the total world production. Fine processing, post processing and transporting of pistachio, have great ...  Read More

Research Article
Desorption Isotherm curves in drying process of pistachio nuts

Hamidreza Gazor

Volume 3, Issue 1 , April 2007

https://doi.org/10.22067/ifstrj.v3i1.350

Abstract
  Pistachio is one of the most important horticultural products in Iran and its processing and packaging has main role for exportation. Drying is very important step in pistachio processing. In this step kernel moisture content is decreased to 4-6 percent (d.b.), which suitable for storage condition. ...  Read More

Research Article
Kinetic Analysis, Power Calculation and Safety Factor Determination of a Two-Corrosive-Cage Pistachio Peeler

Esmaeil Mahmoudi; Karim Khazabi; Ali Jafari

Volume 3, Issue 1 , April 2007

https://doi.org/10.22067/ifstrj.v3i1.351

Abstract
  Pistachio is one of the strategic products of our country, Iran, which takes a lot of time yearly to be processed, So doing scientific and applicable researches about it's power demand through the different process stages, can play an important role in power demand and expense decreases. Based on the ...  Read More

Research Article
Predicting Moisture Content of Pistachio Nuts (Akbari Variety) with Artificial Neural Network

Ahmad Baharlooei; Mahmoud Omid; Hojat Ahmadi; Shahin Rafiee

Volume 3, Issue 1 , April 2007

https://doi.org/10.22067/ifstrj.v3i1.352

Abstract
  In order to predict moisture content of pistachio nuts (Akbari variety) using artificial neural network (ANN) method, experiments were performed at five drying air temperatures (ranging 40 to 80 oC) and four input air flow velocities (ranging from 0.5 to 2 m/s) with triplicates in a thin layer dryer. ...  Read More

Research Article
Comparative extraction of saffron oleoresin in different extraction methods and solvents

Ghadir Rajabzadeh; Gholamreza Malakzadeh; Ali Sharif

Volume 3, Issue 1 , April 2007

https://doi.org/10.22067/ifstrj.v3i1.3436

Abstract
  بررسی تأثیر نوع حلال و روش استخراج بر میزان اولئورزین به دست آمده از زعفران  Read More